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Author Notes:My mom originally snagged this recipe from a Wilton cake decorating pamphlet circa the 1980s. We've tweaked the recipe over time to our liking (no more shortening!) and use it for cakes, cookies and more. —Sarah

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Makes 4 cups

1
cup unsalted butter, softened

4
cups confectioner's sugar, sifted

2
tablespoons skim milk

1
teaspoon vanilla extract

dash
salt (optional - use only the tiniest dash)

Use an electric mixer to cream together the butter, sugar, milk and vanilla.

Blend on medium speed until all ingredients are well combined and of a fluffy consistency.

Refrigerate the frosting to stiffen further, or use immediately to ice cakes or cookies.